1. Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente (typically 8-10 minutes). Drain the pasta and set it aside, reserving ½ cup of pasta water.

2. Pat the chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, and Italian seasoning.

3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the chicken breasts in a single layer.

4. Cook the chicken for 6-7 minutes per side, or until golden brown and the internal temperature reaches 165°F (75°C). Transfer the cooked chicken to a plate, cover with foil to keep warm, and set aside.

5. In the same skillet, lower the heat to medium and melt 2 tablespoons of butter.

6. Add the minced garlic to the skillet and sauté for 30 seconds to 1 minute, or until fragrant. Be careful not to burn the garlic.

7. Pour the chicken broth and lemon juice into the skillet, scraping up any browned bits from the bottom of the pan to add flavor.

8. Reduce the heat to low. Gradually stir in the heavy cream until combined.

9. Simmer the sauce for 2-3 minutes, then add the Parmesan cheese until melted and the sauce thickens slightly.

10. Add the lemon zest to the sauce and adjust the seasoning with salt and pepper as needed. For a thinner sauce, stir in a splash of the reserved pasta water.

11. Slice the cooked chicken into strips or bite-sized pieces.

12. Add the cooked pasta and sliced chicken to the skillet with the sauce. Toss everything gently to coat evenly.

13. If the dish seems too thick or dry, add a bit more reserved pasta water or chicken broth to adjust the consistency.

14. Transfer the pasta and chicken to a serving dish. Garnish with freshly chopped parsley for color and freshness.

15. Serve immediately with extra grated Parmesan cheese and a wedge of lemon on the side, if desired.